German Strudel

We will cook strudel – a German flour dish in the form of a roll of twisted sheet dough with various fillings. The secret to the right strudel: the thinner you roll out the dough, the softer your strudel will be.

Cook: 50 mins

Servings: 10

Ingredients

For the dough:

Flour – 1.75 cups
Butter – 100 g
Vinegar – 1 tablespoon
Boiling water – 0.5 cups
Yolk

For the filling (to taste):

Jam
Apples
Raisins
Walnuts
Orange zest
Cinnamon

For decoration (optional):

Powdered sugar

Directions

Put butter in the flour and slowly begin to stir, adding vinegar and boiling water. We knead not cool dough.
Put the dough in a bag – and in the refrigerator for 30 minutes, in the middle compartment.
Sprinkle the table with flour, roll out the dough thinly.
We layout the filling: jam, 2 apples (grated on a coarse grater), raisins (soaked for several minutes in warm water and then dried), be sure to chopped walnuts, zest of one orange.
We layout the filling not to the edges of the dough, leave it about 7 cm.
We begin to gently evenly twist the roll.
We cover the baking sheet with baking paper and transfer the roll – our future strudel.
Lubricate with yolk, slightly beaten with a fork.
We put the strudel in an oven preheated to 230 degrees for 20 minutes.
After the strudel is ready, let it cool – then it can be chopped and sprinkled with powdered sugar.
Enjoy your meal!

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